UNIVERSITY    OF    CALIFORNIA 

COLLEGE    OF    AGRICULTURE 

AGRICULTURAL   EXPERIMENT  STATION 

CIRCULAR  No.  246 

June,  1922 

DESIRABLE  QUALITIES  OF  CALIFORNIA 
BARLEY  FOR  EXPORT 

By  J.  W.  GILMORE  and  L.  J.  FLETCHER 


During  and  since  the  World  War  the  supply  of  barley  from  Smyrna 
and  other  Near  East  points  has  not  been  available,  as  heretofore,  to  the 
European  brewers.  In  consequence  there  has  been  strong  demand  for 
California  barley,  for,  when  properly  harvested  and  graded,  California 
barley  is  in  good  repute  for  malting  purposes.  Its  high  quality  for  this 
purpose  is  said  to  be  due  to  the  practice  of  allowing  it  to  become  com- 
pletely ripe,  which  leads  to  uniformity  of  germination,  an  important 
factor  in  malting.     Other  factors,  however,  enter. 

Not  less  than  thirty-one  million  bushels  of  barley  on  the  average 
are  produced  in  California  each  year,  and  each  year  not  less  than  a 
million  acres  of  land  are  planted  to  this  crop.  More  than  ten  thousand 
farms  report  barley;  it  is  therefore  an  important  crop  in  this  state. 
It  is  believed  that  during  recent  years  more  than  half  of  the  annual 
crop  has  been  shipped  out  of  the  state.  A  large  part  of  that  which  is 
shipped  out  is  exported  to  Europe  for  malting  purposes.  It  is  safe  to 
say  that  comparatively  little  of  the  crop  is  used  on  the  farm  where  it 
ig  raised. 

The  barley  grain,  when  threshed  properly,  retains  a  small  portion 
of  the  beard  (see  fig.  1).  Naturally,  the  shorter  this  beard,  the 
heavier  the  weight  per  bushel.  In  order,  therefore,  to  increase  the 
weight  per  bushel,  the  practice  of  close  threshing  has  grown  to  such  an 
extent  that  not  only  may  the  beard  be  completely  removed,  but  the 
end  of  the  kernel  is  sometimes  exposed.  The  exposed  kernels  and  the 
broken  kernels  absorb  water  more  rapidly  than  the  kernels  which  are 
normally  covered.  Irregularity  or  complete  loss  of  germination  occurs ; 
the  nongerminating  kernels  mould.  Thus  there  is  a  serious  reduction 
in  both  the  quality  and  the  quantity  of  the  malt. 


2  UNIVERSITY   OF    CALIFORNIA EXPERIMENT    STATION 

Moulding  is  so  serious  a  matter  that  new,  mechanical  methods  have 
been  introduced  to  prevent  the  moulding  of  broken  kernels.  In  general, 
the  higher  the  weight  per  bushel,  the  greater  the  market  value.  A 
sample  of  barley,  however,  that  weighs  forty-seven  pounds  per  bushel 
due  to  close  threshing  is  not  so  desirable  for  malting  purposes  as 
barley  weighing,  say,  forty- four  pounds,  which  has  been  properly 
threshed.  Therefore  too  much  emphasis  should  not  be  placed  on  high 
weight  per  bushel  for  export  barley. 

During  and  immediately  following  the  World  War,  when  our  barley 
had  little  competition,  European  importers  were  constrained  to  take 
practically  all  the  California  barley  that  was  offered  them.  Some  of 
it  was  below  the  proper  standards.  Now  these  buyers  are  said  to  be  in 
position  to  be  more  particular  about  their  purchases.  It  becomes 
necessary,  therefore,  for  all  those  interested  in  the  growing,  harvesting, 
handling,  and  exporting  of  barley  for  malting  purposes  to  be  more 
careful,  otherwise  California  will  lose  this  valuable  trade.  It  is  not 
enough  that  one  of  the  agencies  in  the  process  shall  practice  correct 
methods;  everybody  concerned  must  cooperate.  The  grower,  the 
thresherman,  the  warehouse  or  elevator  man,  and  the  shipper  must  all 
combine  to  bring  about  a  better  quality  in  export  barley.  What  is 
wanted  is  barley  that  is  reasonably  free  from  injury,  that  is  plump, 
bright,  and  viable.  California  can  produce  such  barley.  At  this 
moment  the  vital  point  is  the  method  of  threshing.  This  circular 
therefore  deals  especially  with  the  methods  of  threshing.  It  also  states 
some  of  the  other  requirements  of  good  malting  barley. 

Thresher  injury. — This  term  as  bearing  on  the  quality  of  barley 
relates  to  the  breaking  of  the  grains  and  to  the  stripping  of  the  kernels 
of  their  hulls.  This  latter  injury  is  evidenced  by  the  breaking  of  the 
beard  or  awn  too  close  to  the  kernel,  thus  splitting  the  hull  in  such 
way  that  more  or  less  of  the  tip  of  the  kernel  is  exposed. 

While  barley  as  high  as  ten  per  cent  of  exposed  or  broken  kernels 
is  used  for  malting  purposes,  yet,  if  California  is  to  retain  a  desirable 
export  trade,  barley  containing  more  than  five  per  cent  of  such  damage 
should  not  be  exported.  Recent  barley  grades  promulgated  by  the 
State  Department  of  Agriculture  (see  page  8)  establish  maximum 
limits  for  thresher  injury  on  malting  barleys  as  follows:   Grade  1, 

3  per  cent ;  Grade  2,  5  per  cent ;  and  Grade  3,  7  per  cent. 

An  experienced  thresherman  will  know  how  to  adjust  his  machine 
to  prevent  cracking  and  skinning.  Those  not  entirely  familiar  with 
the  operation  and  adjustment  of  their  combined  harvester  or  threshing 
machine  should  study  carefully  instruction  books  and  other  literature 


Circular  246] 


CALIFORNIA    BARLEY    FOR   EXPORT 


Fig.  1. — At  the  top,  plump  kernels  properly  threshed;  a  part  of  the  beard 
adheres  to  the  grain.  In  the  center,  stripped  and  broken  grains  improperly 
threshed.     At  the  bottom,  shriveled  barley  of  poor  grade. 


4  UNIVERSITY    OF    CALIFORNIA EXPERIMENT    STATION 

furnished  by  the  company.    A  service  man  or  company  expert  should 
be  called  rather  than  rest  content  with  poor  results. 
In  general,  threshing  injury  is  due  to : 

1.  Improper  spacing  or  adjustment  of  the  cylinder  and  concave 
teeth ; 

2.  Excessive  cylinder  speed ; 

3.  Rethreshing  of  the  grain  returned  to  the  cylinder  as  tailings. 

The  cylinder  and  concave  teeth  should  be  carefully  examined  each 
day  for  spacing  and  tightness.  The  cylinder  must  be  square  with  the 
machine  and  the  concaves  parallel  to  the  cylinder.  Bent  or  loose 
teeth  cause  unequal  spacing  and  consequent  cracking  of  the  grain. 
Teeth  badly  worn  should  be  replaced,  although  care  should  be  taken  to 
keep  the  cylinder  in  proper  balance.  Excessive  end  play  in  cylinder 
bearings  is  a  frequent  cause  of  unequal  tooth  spacing.  The  clearance 
between  the  bearing  boxes  and  cylinder  should  be  just  enough  to 
prevent  heating.  The  usual  end  play  is  about  %4  of  an  inch,  or  the 
thickness  of  an  ordinary  United  States  postal  card.  In  the  concaves 
use  as  few  teeth  and  set  them  as  low  as  possible  for  satisfactory 
threshing. 

It  is  very  important  that  the  cylinder  revolve  uniformly  and  at  the 
proper  speed.  Excessive  speed  causes  cracking  of  the  grain.  Every 
owner  should  use  a  speed  counter  and  regularly  test  the  speed  of  the 
cylinder. 

Undoubtedly,  a  large  amount  of  cracking  occurs  when  the  grain  is 
returned  to  the  cylinder  as  tailing.  Some  of  this  injury  may  be  caused 
by  the  tailings  auger  and  elevator.  It  mostly  occurs  as  the  grain  passes 
between  the  cylinder  and  concaves  for  the  second  time,  the  per  cent 
of  cracking  increasing  each  time  the  grain  is  returned.  In  an  effort 
to  obtain  an  artificially  high  weight  per  bushel,  the  tendency  has  been 
to  beard  barley  too  closely.  The  rear  end  of  the  silver  is  lowered  in 
the  shoe  and  the  blast  increased  to  the  point  when  all  except  the  very 
closely  bearded  grain  is  returned  as  tailings.  This  causes  twofold 
harm;  first,  by  removing  the  remaining  small  portion  of  the  beard, 
which  portion  is  desired  in  export  barley,  and  second,  by  suffering  the 
rather  high  percentage  of  cracking  and  skinning  which  occurs  in 
rethreshing  the  tailings. 

Excessive  amounts  of  tailings  should  be  avoided  if  possible.  Some 
of  the  causes  for  this  high  proportion  are:  improper  (irregular)  feed- 
ing; concaves  set  too  low,  or  too  few  teeth,  so  that  the  grain  is  not 
shelled  from  the  head ;  insufficient  wind ;  separator  not  level ;  and  poor 
adjustment  of  chaffer  and  sieves. 


CIRCULAR  246]  CALIFORNIA    BARLEY    FOR   EXPORT  5 

Even  though  the  teeth  of  the  cylinder  and  concave  are  tight, 
straight,  and  in  good  repair,  yet  other  causes  may  contribute  to  the 
injury  of  barley.  These  relate  particularly  to  the  adjustment  of  the 
machine  for  varying  conditions  and  types  of  grain.  Some  conditions 
of  the  grain  that  may  require  adjustments  in  several  parts  of  the 
thresher  are  as  follows: 

Dry  or  dead  ripe  grain  as  compared  with  moist  grain ; 

Weedy  grain  as  compared  with  clear  grain,  especially  if  the  weeds 
are  green ; 

Light  grain  as  compared  with  heavy  grain  in  the  same  field ; 
Headed  grain  as  compared  with  grain  in  full  straw ; 

Whether  the  work  be  done  by  combine  or  stationary  thresher,  it  is 
important  that  the  feeding  shall  be  skillfully  and  intelligently  done. 

Just  what  modifications  or  adjustments  are  necessary  depend  upon 
the  intensity  of  the  conditions.  It  may  mean  the  removal  of  some  of 
the  concave  bars,  as  when  the  grain  Is  dry,  headed,  or  running  light; 
or  a  change  or  adjustment  of  screens,  straw  rack,  blower,  and  in 
exceptional  cases  a  change  in  the  speed  of  the  cylinder,  as  when  the 
grain  is  heavy,  weed}^,  or  moist.  Also  modifications  are  necessary 
when  the  combine  goes  from  wheat  to  barley,  or  vice  versa,  Now  that 
most  combines  are  equipped  with  an  auxiliary  engine,  these  adjust- 
ments are  more  easily  made  than  formerly.  In  order  to  reduce 
thresher  injury  to  a  minimum  it  is  suggested  that  men  familiarize 
themselves  with  the  grades  for  western  barley,  recently  promulgated, 
and  adjust  their  machines  to  produce  the  highest  grade  possible  in 
accordance  with  these  regulations. 

Protein  content. — Except  in  rare  instances,  dry  barley  contains 
from  nine  to  fourteen  per  cent  of  protein.  For  malting  purposes 
barleys  containing  the  minimum  amounts  of  protein  are  usually  con- 
sidered best.  This  constituent  varies  from  year  to  year,  and  also  with 
the  variety.  It  is  influenced  by  both  seasonal  and  soil  conditions. 
Experiments  indicate  that  late  spring  rains  insuring  a  long  ripening 
season  cause  a  decrease  in  the  amount  of  protein  in  the  grain ;  likewise, 
barleys  grown  on  poor  soil  are  lower  in  protein  content  than  those 
grown  on  rich  soil.  Six-rowed  barleys  average  higher  in  protein  than 
two-rowed  barleys,  and  as  a  general  rule  also  produce  greater  yields. 
It  is  suggested  that  when  barleys  are  to  be  used  for  malting  purposes 
they  be  selected  from  those  parts  of  the  state  where  climatic  con- 
ditions have  been  favorable  for  the  production  of  low  protein  grain. 
A  mealy  consistency  of  the  kernel  of  barley  usually  indicates  a  lower 


b  UNIVERSITY   OF    CALIFORNIA EXPERIMENT    STATION 

protein  content  than  that  of  a  flinty  kernel.  This  characteristic  of 
mealiness  also  lessens  the  weight  per  bushel  and  likewise  the  average 
weight  of  the  grain,  size  being  the  same,  both  of  which  are  desirable 
in  barley  that  is  to  be  used  for  malting  purposes.  The  weight  per 
bushel  varies  according  to  the  mealiness  or  the  flintiness  of  the  kernel, 
the  fineness  of  the  hull,  and  the  amount  of  beard  that  remains  on  the 
grain. 

Color. — For  malting  purposes,  color  in  barley  is  a  very  important 
factor.  The  brighter  the  color  the  more  desirable  is  the  grain.  Color 
is  modified  mainly  by  weather  conditions  at  the  time  of  ripening.  If 
the  weather  is  humid  or  rainy,  and  the  ripening  season  is  prolonged, 
a  brown  or  faded  appearance  is  the  result.  Color  is  also  modified  by 
disease  conditions,  such  as  are  produced  by  smut.  Smutty  barley  is 
undesirable  for  any  purpose,  and  especially  so  for  malting.  Varieties 
also  differ  in  color,  ranging  from  light  brown  through  a  bluish  color 
to  the  creamy  brightness  that  is  desired  for  malting  purposes. 

If  barley  is  threshed  before  it  is  thoroughly  dry,  and  stored  in  large 
bulks,  it  is  likely  to  become  discolored.  Sacked  barley  piled  on  the 
ground  in  large  ricks  immediately  after  threshing  sometimes  becomes 
discolored,  especially  if  the  ground  is  moist.  This  manner  of  handling 
should  be  avoided  in  the  coast  counties  and  those  localities  where 
summer  fogs  are  abundant.  Barley  should  not  be  left  in  the  field  longer 
than  necessary,  for  both  long  exposure  to  the  sunlight  and  late  summer 
rains  will  cause  discoloration.  Discoloration  may  also  result  from 
loading  in  ships  with  cargo  space  improperly  ventilated.  The  color 
due  to  variety  or  to  climatic  conditions  cannot  very  readily  be  con- 
trolled. However,  by  treating  the  seed  by  well-known  methods  for  the 
prevention  of  smut,  objectionable  discoloration  due  to  disease  can.  in 
a  large  measure,  be  avoided. 

Plumpness. — For  all  purposes  for  which  barley  is  useful,  plumpness 
is  a  desirable  character,  but  it  is  emphatically  so  for  malting  purposes. 
The  relative  plumpness  of  different  grades  and  varieties  of  barley  is 
measured  by  the  weight  of  a  certain  number  of  grains.  Barley  that 
weighs  less  than  thirty  grams  per  thousand  grains  is  not  considered 
suitable  for  malting  purposes.  When  the  weight  is  fifty  grams  per 
thousand  grains  or  over,  it  is  considered  of  finest  quality  if  other 
qualities  are  satisfactory. 

The  weight  of  grain,  or  plumpness,  is  modified  by  variety,  but  to 
a  greater  extent  by  climatic  and  cultural  conditions.  Usually  when 
barley  is  grown  on  light  soils  in  which  both  fertility  and  moisture  are 
lacking,  the  grains  are  likely  to  be  shriveled  and  take  on  what  is  com- 
monly called  the  "shoe-peg"  form.     This  condition  is  also  brought 


CIRCULAR  246]  CALIFORNIA   BARLEY   FOR   EXPORT  7 

about  in  certain  years  when  the  rainfall  has  been  very  light  and  the 
ripening  season  is  dry. 

Purity  of  sample. — For  malting  purposes,  uniformity  and  purity 
of  sample  are  of  great  importance.  Where  the  stock  of  grain  is  made 
up  of  mixed  varieties,  or  of  grains  of  various  grades,  the  barley  is 
rendered  thereby  undesirable  for  malting.  When  thus  mixed,  germi- 
nation, plumpness,  mealiness,  percentage  of  hull,  and  other  desirable 
qualities  are  so  variable  that  a  uniform  malt  is  not  possible. 

Uniformity  of  sample  is  entirely  in  the  hands  of  the  grower,  because 
it  is  relatively  easy  to  keep  varieties  separate  and  pure,  and  the 
harvested  grain  can  readily  be  graded  for  plumpness  and  size.  A 
great  deal  of  the  trouble  arising  from  this  cause  can  be  obviated  by 
planting  reasonably  pure  varieties.  The  threshermen  should  also  clean 
their  combines  thoroughly  when  going  from  a  field  of  one  variety  to 
that  of  another.  This  is  especially  important  when  any  large  quantity 
of  the  grain  harvested  is  to  be  used  for  seed.  It  would  be  advantageous 
in  many  instances  to  keep  the  barley  from  different  parts  of  the  field 
separate,  where  the  field  varies  in  productivity  and  moisture  supply. 
Thus  the  mixture  of  shriveled  and  plump  barleys  and  the  consequent 
non-uniformity  from  thresher  injury  might  be  avoided. 

There  are  other  qualities  of  barley  that  bear  upon  its  value  for 
malting  or  export  purposes,  such  as  fineness  or  thinness  of.  hulls, 
mealiness,  and  bad  odor.  But  these  are  of  relatively  minor  importance 
to  the  qualities  of  plumpness,  brightness,  and  thresher  injury.  Except 
during  abnormal  conditions  of  excessive  or  scarce  rainfall,  the  desir- 
able qualities  of  barley  are  under  the  control  of  growers  and  threshers. 
If  barley  is  planted  on  well-prepared,  fallow  land,  and  in  good  season, 
a  high  yielding,  well-filled  harvest  of  grain  may  be  expected.  If 
threshermen  would  adjust  their  machines  to  the  varying  conditions  of 
the  crop,  such  as  weediness,  dryness,  and  amount  of  straw,  and  keep 
the  cylinder  and  concave  teeth  properly  aligned  and  adjusted,  the 
damage  from  thresher  injury  could  be  reduced  to  a  minimum. 


UNIVERSITY    OF    CALIFORNIA EXPERIMENT    STATION 


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10  UNIVERSITY   OF    CALIFORNIA EXPERIMENT    STATION 


BARLEY  STANDARDS 

As  promulgated  by  the  California  State  Department  of  Agriculture, 

May  10,  1922. 


BARLEY 

Shall  be  any  grain  which  consists  of  barley  and  not  more  than  twenty-five 
per  cent  of  foreign  material,  other  grains,  and  wild  oats,  either  singly  or  in  any 
combination.  The  term  "barley"  in  these  standards  shall  not  include  Hull-less 
or  Hooded  barley. 

Basis  of  Determination. — All  determinations  shall  be  upon  the  basis  of  the 
lot  of  grain  as  a  whole,  including  foreign  material,  other  grains,  and  wild  oats. 

Classes. — Barley  shall  be  divided  into  three  classes,  as  follows: 

Class  1.     California  barley. 
Class  2.     Feed  barley. 
Class  3.     Two-rowed  barlev. 


CLASS    1.       CALIFORNIA    BARLEY 

Shall  include  all  six-rowed  barley  testing  forty-three  pounds  or  over  to  the 
measured  Winchester  bushel,  possessing  the  characteristics  of  the  types  of  barley 
grown  in  California  (generally  designated  as  Bay  Brewing),  and  meeting  the 
grade  requirements  set  forth  in  the  tabulation  on  page  8. 


CLASS   2.       FEED    BARLEY 

Shall  include  all  barley  not  meeting  the  requirements  of  the  numerical  grades 
for  California  barley  or  two-rowed  barley,  and  shall  also  include  any  mixture 
of  these  two  classes  when  the  admixture  is  in  excess  of  ten  per  cent. 


CLASS  3.      TWO-ROWED   BARLEY 

Shall  include  all  varieties  of  two-rowed  barleys  meeting  the  grade  require- 
ments set  forth  in  the  tabulation  on  page  S. 


CIRCULAR  246]  CALIFORNIA    BARLEY    FOR   EXPORT  •  11 


DEFINITIONS 

Moisture  content. — The  percentage  of  moisture  in  grades  Nos.  1,  2,  and  3,  in 
California  barley  and  two-rowed  barley  and  grades  Nos.  1,  2,  3,  and  4,  in  feed 
barley  shall  not  exceed  fourteen  per  cent. 

Treated  barley. — Treated  barley  shall  be  barley  which  has  been  treated  by 
the  use  of  sulphurous  acid  or  other  bleaching  chemicals,  or  which  has  been 
clipped,  scoured,  limed,  washed,  or  treated  in  any  similar  manner.  Treated 
barley  shall  be  graded  and  designated  according  to  the  standards  applicable  to 
such  barley  if  it  were  not  treated,  and  there  shall  be  added  to,  and  made  a  part 
of,  such  grade  designation  the  word,  Bleached,  Clipped,  Scoured,  Limed,  Washed, 
or  other  designation  indicating  the  kind  of  treatment. 

Smutty  barley. — Barley  showing: 

A  slight  amount  of  smut  spores  on  the  kernel  shall  be  graded  No.  3. 
An  appreciable  amount  of  smut  spores  on  the  kernel  shall  be  graded  No.  4. 
An  excessive  amount  of  smut  sports  on  the  kernel  shall  be  graded  Sample 
Grade. 
Percentages. — Percentages,  except  in  the  case  of  moisture,  shall  be  percent- 
ages ascertained  by  weights. 

Percentage  of  moisture. — Percentage  of  moisture  in  barley  shall  be  ascer- 
tained by  the  moisture  tester  and  the  method  of  use  thereof  described  in 
Circular  No.  72,  and  supplement  thereto,  issued  by  the  United  States  Depart- 
ment of  Agriculture,  Bureau  of  Plant  Industry;  or  such  percentage  shall  be 
ascertained  by  any  device  and  method  giving  equivalent  results. 

Test  weight  per  bushel. — Test  weight  per  bushel  shall  be  the  test  weight  per 
Winchester  bushel,  as  determined  by  the  testing  apparatus  and  the  method  of 
use  thereof  described  in  Bulletin  No.  472,  dated  October  30,  1916,  issued  by  the 
United  States  Department  of  Agriculture,  or  as  determined  by  any  device  and 
method  giving  equivalent  results. 

Note. — Inspectors  shall  state  in  all  certificates  issued  by  them  for  barley  the 
test  weight  per  bushel  in  terms  of  whole  and  half  pounds.  For  this  purpose  a 
fraction  of  a  pound  when  equal  to  or  greater  than  a  half  will  be  treated  as  a 
half,  and  when  less  than  a  half  will  be  disregarded. 

Sound  barley. — Sound  barley  shall  be  all  grains  and  pieces  of  grains  of 
barley  which  are  not  heat  damaged,  sprouted,  frosted,  badly  ground  damaged, 
badly  weather  damaged,  or  otherwise  distinctly  damaged. 

Heat-damaged  grains. — Heat-damaged  grains  shall  be  grains  and  pieces  of 
grains  of  barley,  other  grains,  or  wild  oats,  which  have  been  distinctly  dis- 
colored or  damaged  by  external  heat  or  as  a  result  of  heating  caused  by 
fermentation. 

Weevily  barley. — Weevily  barley  shall  be  all  barley  which  is  infested  with 
live  weevils  or  other  insects  injurious  to  stored  grain.  Weevily  barley  shall  be 
graded  and  designated  according  to  the  grade  requirements  of  the  grade 
applicable  to  such  barley  if  it  were  not  weevily,  and  there  shall  be  added  to, 
and  made  a  part  of,  the  grade  designation  the  word  "weevily." 

RocTc,  cinders,  and  adobe. — Bock,  cinders,  and  adobe  shall  be  all  pieces  of 
rock,  cinders,  or  adobe,  which  will  not  pass  through  a  %2-irich  round  holed  screen. 
Small  pieces  passing  through  a  l/^-inch  screen  shall  be  included  in  foreign 
material. 


STATION  PUBLICATIONS   AVAILABLE   FOR   FREE   DISTRIBUTION 


BULLETINS 


No. 
185. 

241. 
246. 
251. 

253. 

261. 
262. 

263. 
266. 

267. 
268. 
270. 


271. 
273. 

275. 

276. 
278. 
279. 
280. 

282. 

283. 
285. 
286. 
287. 
294. 
297. 
298. 
299. 
300. 
304. 


Report  of  Progress  in  Cereal  Investiga- 
tions. 

Vine  Pruning  in  California,  Part  I. 

Vine  Pruning  in  California,  Part  II. 

Utilization  of  the  Nitrogen  and  Organic 
Matter  in  Septic  and  Imhoff  Tank 
Sludges. 

Irrigation  and  Soil  Conditions  in  the 
Sierra  Nevada  Foothills,  California. 

Melaxuma  of  the  Walnut,  "Juglans  regia." 

Citrus  Diseases  of  Florida  and  Cuba 
Compared  with  Those  of  California. 

Size  Grades  for  Ripe  Olives. 

A  Spotting  of  Citrus  Fruits  Due  to  the 
Action  of  Oil  Liberated  from  the  Rind. 

Experiments  with  Stocks  for  Citrus. 

Growing  and  Grafting  Olive  Seedlings. 

A  Comparison  of  Annual  Cropping,  Bi- 
ennial Cropping,  and  Green  Manures 
on  the  Yield  of  Wheat. 

Feeding  Dairy  Calves  in  California. 

Preliminary  Report  on  Kearney  Vineyard 
Experimental  Drain. 

The  Cultivation  of  Belladonna  in  Cali- 
fornia. 

The  Pomegranate. 

Grain  Sorghums. 

Irrigation  of  Rice  in  California. 

Irrigation  of  Alfalfa  in  the  Sacramento 
Valley. 

Trials  with  California  Silage  Crops  for 
Dairy  Cows. 

The  Olive  Insects  of  California. 

The  Milk  Goat  in  California. 

Commercial  Fertilizers. 

Vinegar  from  Waste  Fruits. 

Bean  Culture  in  California. 

The  Almond  in  California. 

Seedless  Raisin  Grapes. 

The  Use  of  Lumber  on  California  Farms. 

Commercial  Fertilizers. 

A  Study  on  the  Effects  of  Freezes  on 
Citrus  in  California. 


No. 
308. 


309. 

310. 
312. 
313. 
316. 
317. 
318. 
320. 
321. 
323. 

324. 

325. 


328. 
329. 
330. 
331. 
332. 
333. 

334. 

335. 

336. 

337. 
338. 

339. 

340. 
341. 
342. 


I.  Fumigation  with  Liquid  Hydrocyanic 
Acid.  II.  Physical  and  Chemical  Pro- 
perties of  Liquid  Hydrocyanic  Acid. 

I.  The  Carob  in  California.  II.  Nutritive 
Value  of  the  Carob  Bean. 

Plum  Pollination. 

Mariout  Barley. 

Pruning  Young  Deciduous  Fruit  Trees. 

The  Kaki  or  Oriental  Persimmon. 

Selections  of  Stocks  in  Citrus  Propagation. 

The  Effects  of  Alkali  on  Citrus  Trees. 

Control  of  the  Coyote  in  California. 

Commercial  Production  of  Grape  Syrup. 

Heavy  vs.  Light  Grain  Feeding  for  Dairy 
Cows. 

Storage  of  Perishable  Fruit  at  Freezing 
Temperatures. 

Rice  Irrigation  Measurements  and  Ex- 
periments in  Sacramento  Valley,  1914- 
1919. 

Prune  Growing  in  California. 

A  White  Fir  Volume  Table. 

Dehydration  of  Fruits. 

Phylloxera-Resistant  Stocks. 

Walnut  Culture  in  California. 

Some  Factors  Affecting  the  Quality  of 
Ripe  Olives. 

Preliminary  Volume  Tables  for  Second- 
Growth  Redwoods. 

Cocoanut  Meal  as  a  Feed  for  Dairy  Cows 
and  Other  Livestock. 

The  Preparation  of  Nicotine  Dust  as  an 
Insecticide. 

Some  Factors  of  Dehydrater  Efficiency. 

Selection  and  Treatment  of  Waters  for 
Spraying  Purposes. 

The  Relative  Cost  of  Making  Logs  from 
Small  and  Large  Timber. 

Control  of  the  Pocket  Gopher  in  California. 

Studies  on  Irrigation  of  Citrus  Groves. 

Hog  Feeding  Experiments. 


CIRCULARS 


No.  No. 

70.  Observations    on    the    Status    of    Corn  160. 

Growing  in  California.  161. 

82.  The  Common  Ground  Squirrels  of  Cali-  164. 

fornia.  165. 
87.  Alfalfa. 

110.  Green  Manuring  in  California.  166. 

111.  The  Use  of  Lime  and  Gypsum  on  Cali-  167. 

fornia  Soils.  169. 

113.  Correspondence  Courses  in  Agriculture.  170. 
115.  Grafting  Vinifera  Vineyards. 

126.  Spraying  for  the  Grape  Leaf  Hopper.  172. 

127.  House  Fumigation.  173. 

128.  Insecticide  Formulas.  174. 

129.  The  Control  of  Citrus  Insects.  175. 

130.  Cabbage  Growing  in  California. 

138.  The  Silo  in  California  Agriculture.  178. 

144.  Oidium  or  Powdery  Mildew  of  the  Vine.  179. 
148.  "Lungworms." 

151.  Feeding  and  Management  of  Hogs.  181. 

152.  Some  Observations  on  the  Bulk  Handling  182. 

of  Grain  in  California. 

153.  Announcement    of    the    California    State  183. 

Dairy  Cow  Competition,  1916-18.  184. 

154.  Irrigation    Practice    in    Growing    Small  188. 

Fruits  in  California.  189. 

155.  Bovine  Tuberculosis.  190. 

157.  Control  of  the  Pear  Scab.  193. 

158.  Home  and  Farm  Canning.  198. 

159.  Agriculture  in  the  Imperial  Valley.  201. 


Lettuce  Growing  in  California. 
Potatoes  in  California. 
Small  Fruit  Culture  in  California. 
Fundamentals    of    Sugar    Beet    Culture 

under  California  Conditions. 
The  County  Farm  Bureau. 
Feeding  Stuffs  of  Minor  Importance. 
The  1918  Grain  Crop. 
Fertilizing  California  Soils  for  the   1918 

Crop. 
Wheat  Culture. 

The  Construction  of  the  Wood-Hoop  Silo. 
Farm  Drainage  Methods. 
Progress  Report  on  the   Marketing  and 

Distribution  of  Milk. 
The  Packing  of  Apples  in  California. 
Factors  of  Importance  in  Producing  Milk 

of  Low  Bacterial  Count. 
Control  of  the  California  Ground  Squirrel. 
Extending  the  Area  of  Irrigated  Wheat  in 

California  for  1918. 
Infectious  Abortion  in  Cows. 
A  Flock  of  Sheep  on  the  Farm. 
Lambing  Sheds. 
Winter  Forage  Crops. 
Agriculture  Clubs  in  California. 
A  Study  of  Farm  Labor  in  California. 
Syrup  from  Sweet  Sorghum. 
Helpful  Hints  to  Hog  Raisers. 


